Pierogies

To be perfectly honest, I've been avoiding blogging this recipe. I didn't keep track of how many potatoes or how much of the potato/cheese mixture I used in this recipe, so the measurements won't be very exact.  It's also an intimidating, long recipe...and I've been trying to post simpler foods.  But, this was really good and definitely worth the work, so I want to share it.  I boiled the pierogies when I made them for us and they were wonderful.  I will try to saute them next time, because that's my favorite way to eat the frozen ones.  I apologize in advance if you have too much potato mixture left over. As I said earlier, I didn't keep track and was in a rush to get dinner on the table the night I made this.  You could very easily double or triple the recipe and freeze some of the extra pierogies.  I will include the recipe for the caramelized onions.  They could be their own blog post, but I'll share them now. We put them on everything!

Pierogies
makes 16 pierogies

4 Yukon gold potatoes, boiled and drained
Milk (for mashing potatoes)
1/2 package Friendship brand farmer cheese
1/2 cup shredded Italian cheese mix
1/4 teaspoon garlic powder
salt and pepper, to taste
16 wonton or gyoza wrappers
Water
Melted butter
Caramelized onions, recipe follows

1) Mash potatoes using a potato masher or electric mixer, adding milk if necessary to make smooth.  After potatoes are mashed, stir in farmer cheese, Italian cheese mix, garlic powder, salt, and pepper.
2) Place just under 2 tablespoons of potato mixture into the center of each wonton or gyoza wrapper.
3) Place water in a cup or small bowl. Dip fingers into water and run the wet fingers along the edges of the wrapper. Fold the wrapper in half and seal with more water, if necessary.
4) Repeat with remaining wrappers.
5) Bring a large pot of water to a boil. Add salt and pierogies.  Boil for 3 - 4 minutes. Remove pierogies and drain.
6) Top with melted butter and caramelized onions.

Caramelized Onions

2 Onions, thinly sliced
4 tablespoons butter, divided
salt and pepper, to taste

1) Melt 2 tablespoons of the butter over medium low heat in a large, heavy skillet.
2) Add onions and remaining butter.
3) Cook over low heat, stirring occasionally for 40 minutes.  Add salt and pepper if needed.